Crispy Smashed Roasted Potatoes

YOU NEED:

12-15 "BABY" red or yellow potatoes

 (about 1 1/2 oz. each, 1 1/2 to 2 inches in diameter)

Kosher Salt

Extra Virgin Olive Oil (about 1/2 cup)

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water.  Add 2 tsp. salt to the water.  Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can easily pierced with a metal or wood skewer.  Make sure they are cooked through but don't overcook.  The total cooking time will be about 30-35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop.  As the Potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch.  Repeat with all the potatoes.  Don't worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil.  Carefully transfer the flattened potatoes to the baking sheet and let them cool completely at room temperature.  If working ahead, refrigerate for up to 8 hours.

Remove the pan of potatoes from the refrigerator, if prepared ahead.  Heat the oven to 450degrees. (Alternatively, if you have a convection function, turn it on and set the temperature to 400degrees) Sprinkle the potatoes with about 3/4 tsp. salt and pour olive oil over them.  Lift the potatoes gently to make sure some of the oil goes underneath them and that they're well coated on both sides. Roast the potatoes until they're crisp and deep brown around the edges, 30-40 minutes. Turning over once gently with a spatula or tangs halfway through cooking. Serve hot.

(I like to add Pepper...you can get creative and add any other dry topping, curry, garlic, italian herbs etc. and also add cheese, I like Parmesan, sprikled at the end, last couple minutes to melt)

- This recipe was discovered from Fine Cooking party food magazine, find more recipes @ FineCooking.com